I think it's interesting that people who are against juice cleansing are awfully vitriolic about it. What are you so pissed about?

I'd love to see a "cleanse" that mixed some healthy meals with some juices, all of which could be made at home. I put cleanse in quotes because it's not so much some kind of detoxification I'm looking for as a chance to step back, eat a little like an ascetic for a few days, and re-focus on my health.

I did the BPC and I loved it. I felt fantastic. Was I cleansed of toxins? Probably not. Did it hurt me or contribute to disordered eating? No. So why does anyone care?

I have to agree with others who say that comparing sugar-added peanut butters to natural peanut butters doesn't really make sense. They are totally different spreads. I actually grew up eating natural peanut butter and have never been able to stand sweetness in my peanut butter. Just peanuts and salt, thanks. :-)

I think Heidi at 101 Cookbooks has great ideas for vegetables that I would likely never consider on my own, from cooking them differently than expected to using interesting marinades or sauces or dressings. I often turn to her blog if I'm looking for something outside the ordinary.

Probably Jamie Oliver: His is the first cookbook I bought as an adult, and his casual, fearless style made me feel a lot less intimidated in the kitchen. I have a similar style in that I think you can fudge measurements, and throw in whatever ingredients you have, and your food is still going to end up pretty good.

Fuddrucker's plays a major part in many of my childhood memories, and what I remember most (other than sides of beef hanging in the window) are those store-made buns. So good! I went a few years ago and was kind of disappointed, but I think it was more about the actual location we went to. You've convinced me to try again, and to go for the 1/3 lb instead of the 1/4 lb burger.

When I was a kid, my Grandparents would always bring a massive box of bacon from a meat locker in their town to our house. After school, we'd eat many strips of bacon as an after school snack. It was awesome. I also remember going to a pork roast when I was a wee thing, where they dug a huge pit in the beach and roasted a pig whole. I was only 4 or 5 but I still remember that it tasted amazing.

I am looking forward to roasting some of the awesome local beef in my freezer. And whoo hoo I can't wait for winter squash of all types. And I'm going to try to grow some fall greens in my garden, so we'll see how that works out.

I don't think I can help you, because your originating premise is one I just can't get behind. I can't see where the problem lies in "a deep-fried burrito swamped in sauce and covered with cheese." That is kind of my idea of heaven, if I never had to think of my health.

Perhaps if I knew why you don't like deep-fried burritos with sauce and cheese?

He's not writing gospel, here. He's writing a pre-Memorial Day column on burgers. Of course it has to be something unique and new from what he's written before. That's how life style journalism usually works.

I say cook your burgers however you want, with whatever meat you want. If you like them that way, that's all that matters.

My favorite? That is tricky. Albondigas are terrific. Everyone loves patatas bravas, for good reason. I adored the asparagus served at tapas bars in Barcelona. But I think I really loved pintxos the best...although that probably doesn't count as tapas. It is certainly an area I could learn a lot more about.

When I lived in Boston I was a regular at Delfino in Roslindale, which makes truly fantastic Italian food. Here in WW, I haven't really found a place I'd consider a regular destination yet, though I have been to T. Maccarone's twice and Creektown Cafe twice. I'm only a true regular at Taqueria Yungapeti.

Oh yes. My favorite so far were the roasted chicken flavored potato chips from Spain. Saddest: A bottle of wine bought in San Francisco which I forgot was in my suitcase and which ended up getting thrown away by security when I decided not to check my bag.

@Lorenzo The California Burrito is a very specific San Diego thing. It's not a California-style burrito. It's a carne asada burrito with fries in it, basically.

These became popular in SD while I was away at college up up NorCal. I came back and was amazed at the amazingness! And man, I am craving one right now. Definitely an indulgence, but sooo worth it every once in awhile.

When I was in high school the favored burrito spot was Sombrero. On a recent visit I discovered Santana's and love it. But I always have a soft spot from any random spot with an -erto at the end of the name. Oh, San Diego. I miss you.

This is the second time today someone has claimed that cream shouldn't be used in pasta, or that it's for cheaters. I'm so baffled by this! My favorite, favorite sauce for pasta is a super simple cream sauce made by simmering nothing but cream, garlic, and salt until it's thick and delicious. How could this be wrong, when it is so right?

I'm wondering if there's any correlation between early vs. late dinners and whether or not people have families? I suspect those with children might eat earlier, though I really have nothing but anecdote to back that up. And I generally contradict that: I don't have children, and if I don't go to the gym after work, I eat dinner around 5.30 or 6. If I do go to the gym, it's closer to 7 or 7.30. Weekends, I've been known to eat dinner at 4.

My most disastrous loaf was actually my second loaf of no-knead bread. I'm not entirely sure what happened, but that bread stuck to the pan like nothing else, and ripped entirely in half when I tried to pull it out.

So far my biggest bread triumph was making bagels. They were lovely! Every loaf of bread I make gets a little better, so it's a fairly encouraging endeavor.

I believe it was Fast Food Nation in which I read that JITB actually has much more stringent food safety processes and requirements than any other fast food restaurant, largely because of the e coli scare in 1993. In order to survive, they had to ensure that would never, ever happen again. So I feel a little bit less wary of the danger in their burgers than elsewhere.

But yeah, it's a fast food burger. It's not going to be gourmet, and it'll probably be smushed and messy as hell. It will taste like a fast food burger, and it will feel like a fast food burger. That being said, I have major cravings for an Ultimate Cheeseburger from time to time. I think it's been at least 8 years since I've had one. But I man, do I want them sometimes.